I was looking for a new preparation for tilapia and John suggested trying a Veracruz style dish. Veracruz style dishes use a combination of indigenous and Spanish ingredients. The sauce that the fish cooks in is a combination of tomatoes, hot and mild peppers, olives, and capers. You can find the recipe similar to my dish at

https://www.thespruceeats.com/white-fish-in-veracruz-sauce-2342737

The difference in our dish is that after we cooked the sauce we nestled the tilapia in it. With the burner set at simmer and the pan covered the fish was cooked in nine minutes.

We served it with yellow rice and I thought it turned out pretty good. The only problem I had was that it upset my stomach a bit but that is just a “me” problem. I am a little sensitive to dishes that have a lot of acid in them. John was fine with it.

We probably will not be having Veracruz style fish again. But we will keep on looking for new ways to prepare our lowly tilapia.